Ingredients:
¼ cup butter
1 cup sliced leeks
3 cup diced peeled turnips
4 cup chicken stock
1 cup whipping cream
2 tablespoons maple syrup
salt
white pepper
chopped chives
Method:
In a large saucepan melt butter, cook leeks covered for 5 minutes, then add turnips, cover and cook for 5 more minutes. Stir in chicken stock, bring to boil. Reduce heat to low and cook for 35 minutes until turnips are tender. Transfer to a food processor to puree the cooked mixture. Return to sauce pan.
Stir in cream, syrup, salt and pepper (to taste) gently heat through.
Serve in warm bowls sprinkled with chopped chives. Add a dollop of maple syrup to top it off.